Before this summer is over, I had to get a post for Zucchini pie in, while the zucchini are local and abundant. When I was a kid my mother used to make broccoli or zucchini pie all the time, using a recipe from the back of the Bisquick box. I knew there must be a recipe out there without the Bisquick (what is Bisquick anyway?) so I did a quick search and found one posted by Real Simple magazine. I tweaked it just a bit to get it to taste how I wanted to so here it is. Try to pick small firm zucchini with skins that aren’t bruised. The larger ones tend to be filled with seeds, aren’t as sweet and have tougher skins. If zucchini flowers are available, you can arrange them on the top to form a delicious and decorative pattern.

This is super easy to make and tastes great cold, which is how it is often eaten, standing at the fridge with the open door in one hand and pie in the other. It’s sort of like a crustless Quiche, with some flour in the filling to give it structure. And kids like it too!

Zucchini Pie

Adapted from Real Simple Magazine

Serves 4-6

3 Cups zucchini skin on, grated

1 small onion, finely diced

1 cup AP flour

1 cup provolone cheese, grated

3 eggs, beaten

1/4 cup vegetable oil

4 Tablespoons Parmigiano, grated

2 Tablespoons basil, chopped

1 tsp baking powder

2 teaspoons kosher salt

1/2 teaspoon black pepper, ground

3-4 Zucchini flowers (if available)

1. Preheat oven to 350F. Grease a 9 or 10 inch corningware (or other glass or ceramic baking dish; I don’t like it in metal) with butter or vegetable oil.

2. Combine all ingredients except eggs in a large bowl, reserving a little Parmigiano to sprinkle on top.

3. In a small bowl beat eggs, then fold into zucchini mixture.

4. Pour into baking dish. If you have Zucchini flowers arrange in a decorative pattern on top of mixture (don’t submerge completely). Bake 45-50 minutes or until a pick inserted in the center comes out clean. About 3/4 of the way through cooking sprinkle with reserved Parmigiano. If you desire more color you can stick it under the broiler for a couple of minutes to brown the top.

5. Let rest for about 20 minutes before slicing so that the pie sets up and cools.